Susan Kamau is a consultant cook and a lover of food. Her natural exuberance and talent for communication have led her to become Kenya's most celebrated chef.
Her speciality is in home-style cooking using locally available ingredients in a mix and match of techniques, and in teaching the local community on how to think out of the box with food.
Melon with Parma Ham
Ingredients1 sweet melon, halved, seeds removed
4 slices parma ham
Mint Leaves for garnish
Method- Using a melon baller scoop out melon balls from both the melons. Keep aside
- Arrange the melon and the slices of proscuitto in the halved melon.
- Garnish with mint.
Ingredients1 teacup papaya pieces,
1 tablespoon grated fresh
coconut a few segments of sweet lime or orange.
For the decoration - Papaya balls, Fresh cream
MethodBlend all the ingredients in a blender, strain. If necessary add a little sugar syrup.
Pour in a glass and decorate with papaya balls and fresh cream. Serve cold.
Vidonge vya Mushenye (mashed Beans and Sweet potato balls)
Ingredients200 gms boiled beans
40 gms white potatoes
150 gms Bread crumbs
Method- Soak your beans overnight and cook in salted water till tender,
- Add your sweet potatoes,cook till tender then add your beans and mash together
- Roll into balls to a size of 30 gms,pass thru’ flour then eggs and breadcrumbs and deep fry serve as an accompaniments.
Pineapple Skewers with Coconut Rice
300 g boiled rice
400 g coconut milk
200 g double cream
150 g sugar
1 teaspoon cardamon powder
MethodBoil the rice, coconut milk, sugar and cardamon powder for 5 to 6 minutes, add the cream and cook for further 4-5 minutes until rice is soft.
To garnish skewer then pan fry pineapple cubes in a non stick pan, sprinkle sugar on and caramelise set aside warm.